Meet the Purple Pepper
I thought I was well versed in most local fruits and vegetables until I came across the purple pepper at my local farm stand. Measuring about 4 ½ inches high and 3 ½ inches wide with a rich, dark purple hue, it completely caught me off guard as I perused around the veggie area. The smell is much stronger than its mild crisp and slightly sweet taste.
These purple beauties are packed with fiber, vitamin A, C, K, B6, potassium, and manganese and are also a good source of thiamine, niacin, folate, magnesium and copper.
I prepared them by cutting them in half, stuffing them with avocado, corn, tomato, goat cheese, basil, and cilantro with a squeeze of lime and a sprinkle of olive oil and Parmesan. I then baked them on 425F for 20 minutes. I also kept the seeds so I’ll be growing purple peppers next year.
Practice sustainability and get to your local farmer’s market to try them while they last!
I thought I was well versed in most local fruits and vegetables until I came across the purple pepper at my local farm stand. Measuring about 4 ½ inches high and 3 ½ inches wide with a rich, dark purple hue, it completely caught me off guard as I perused around the veggie area. The smell is much stronger than its mild crisp and slightly sweet taste.
These purple beauties are packed with fiber, vitamin A, C, K, B6, potassium, and manganese and are also a good source of thiamine, niacin, folate, magnesium and copper.
I prepared them by cutting them in half, stuffing them with avocado, corn, tomato, goat cheese, basil, and cilantro with a squeeze of lime and a sprinkle of olive oil and Parmesan. I then baked them on 425F for 20 minutes. I also kept the seeds so I’ll be growing purple peppers next year.
Practice sustainability and get to your local farmer’s market to try them while they last!
